The marinade liquid, where hares and rabbits are to be cooked, has a very ancient and unchangeable tradition. The animal must be dipped in red wine with diced carrots and celery, sliced onion, bayleaves, stalks of thyme and rosemary, cooking salt, juniper barries, some cloves, a piece of a cinnamon rind and, if you like, [...]

To prepare this typical autumn recipe you need 2 kilos of savoy cabbage. Clean the leaves well. detache them one by one and cut them into strips. Then leave to cook for 4 hours with about 50 gms of pounded lard or bacon in some stock, which can be made tastier adding a good glassful [...]

Leave the snails to purge in some bran for 4 days, then wash and boil them. Remove the snails from tha shell and dry them with a clean muslin. Fry them lightly in oil, garlic, parsley (both chopped). Moisten with 1 glassful of dry white wine, add salt and pepper.
Just before the cooking time is [...]

Pluck, clean and pass over a flame a small turkey. Put salt and pepper inside, then wrap it in a net of pork strips. Roast it, on the kitchen spit is bettt. Serve it accompanied with the sauce called “Peverada” prepared in the following way. Fry lightly in oil and butter a chopped mixture of [...]

When winter draws near, the nice, fat geese procceding one after the other along banks of streams, are all doomed to be conserved according to an ancient recipe. Pluck ahd pass the goose over the flame, clean and cut it into pieces then roast it in some oil with many stalks of rosemary. Cooked, the [...]

Chicken, turkey, goose, duck, are delicious either boiled or roasted after having been stuffed, with a Venetian typical filling. To stuff small fowls, mix in a bowl, using a wooden spoon, the heart and the liver of the fowl which is to be cooked, both chopped with some parsley, a lemon rind, sage, rosemary, some [...]

To prepare this dish it is essential a mixture of chopped onion, pounded lard, telery and diced carrots, fried in half oil and half butter. Then add 1 handful of dried mushrooms (left to soften in tepid water) and the chicken cut into pieces. After a few minutes, moisten with 1 glassful of dry white [...]

This is a very delicate recipe, found out to please the taste of the Venetian Doge “Niccolò Tron”. However it is very simple to prepare. Fry lightly some white sliced onions in half oil and half butter.
Leave them to golden on a low flame, then add a calf’s liver togher with some chopped parsley. Salt [...]

Pound some thin steaks of veal, already cleared of their outer membrane and their nerves. Melt a knob of butter and, when it is hot browned, add 1 handful of chopped parsley, 2 or 3 archovies (washed, boned, chopped) and 1 tablespoon of white flour. Mix well with a wooden spoon to avoid lumps, then [...]

This recipe doesn’t belong to the traditional cuisine of Venice, but it is a very tasty and unusual one. Cut into small pieces the heart, the liver, the lung and the gullet of a calf. (Kid’s or lamb’s offals are best). Wash them carefully under running water. In a saucepan fry lightly 1 big chopped [...]